Scotcharoos AKA Sunbutter Crisps

A few weeks ago, Rhett started asking Peyton to make something called Sunbutter Crisps. I had no clue. Seriously. Then the kids explained to me that it was their favorite dessert when they went to "real" school. : ) Once I had this treat explained to me, I jumped on the bandwagon and began begging asking Peyton to make some too. And like the sweet daughter/sister she is, Peyton obliged. She found several recipes on Pinterest, and got to work. We used peanut butter in ours, but the kids tell me the sunbutter ones taste just as delicious. And delicious they are. Seriously.

SCOTCHAROOS

Ingredients:

1. 6 cups Rice Chex
2. 1 cup light corn syrup
3. 1 cup sugar
4. 1 1/2 cups peanut butter
5. 2 cups semi sweet chocolate chips
6. 2 cups butterscotch chips
7. 1/2 cup peanut butter
8. 1 teaspoon vanilla

Directions:

1. Spray a large bowl with cooking spray.
2. Add 6 cups Chex cereal.
3. In a small pot, combine corn syrup and sugar over medium heat.
4. Once boiling, take off heat and stir in 1 and 1/2 cups peanut butter.
5. Pour over cereal and mix carefully.
6. Drop onto wax paper and shape if desired.
7. Using a microwave safe dish, melt chocolate chips, butterscotch chips, 1/2 cup peanut butter, and vanilla.
8. Heat slowly...in ten to fifteen second intervals to keep chocolate from scorching.
9. Stir until smooth.
10. Refrain from scooping some into your mouth at once. : )
11. Pour over your scotcharoos on your wax paper.
12. Allow to cool at room temperature.
13. Yes. You need to wait.
14. Then...enjoy. With a huge glass of cold milk nearby.